Procedures

1

Split each steak in half crosswise to form four 8-ounce steaks. Carefully press dry with paper towels and set aside on a plate. Combine tomatoes and cucumbers in a colander and season with salt and pepper. Set in sink or bowl to drain while you prepare the yogurt sauce.

2

Finely chop 3/4 of the parsley and reserve remaining leaves. Combine chopped parsley, yogurt, 2 teaspoons lemon juice, and 2 tablespoons olive oil in a bowl. Stir to combine and season to taste with salt and pepper.

3

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season steaks generously with salt and pepper and place on cooler side of grill, cover, and cook with all of the vents open flipping and taking temperature every few minutes until steaks register 115°F for medium-rare or 125°F for medium on an instant read thermometer, 10 to 15 minutes total.

4

Transfer steaks to hot side of grill and cook, flipping frequently until a deep char has developed and internal temperature registers 125°F for medium-rare or 135°F for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10.